This is a Ballymaloe classic. The dough seems extremely wet when you put it in the tin, but fear not, it turns out very well.

INGREDIENTS

METHOD

Makes 1 loaf

2 tsp treacle

600ml/1 pint blood-temperature water

25g/1oz fresh yeast or 12g/½ oz dry yeast

Olive oil

420g/15oz strong (stone-ground) wholemeal flour

40g/1 ½ oz strong white flour

2 tsp salt

1 tbsp sunflower seeds

1 tbsp pumpkin seeds

Preheat the oven to 230C/450F/gas 8. In a small bowl, combine the treacle with 425ml of the warm water. Crumble in the yeast and gently stir. Put in a warm place (such as near a radiator or the hot oven) to encourage the yeast to start. It should be nice and frothy after 5 minutes.

Grease a 2lb loaf tin with oil. Combine the flour and salt in a large mixing bowl and pour in the yeast and the remaining warm water. Mix well with a wooden spoon – it should be pretty sloppy and too wet to knead. Transfer to the baking tin.

Sprinkle the top of the loaf with the seeds and cover with a damp tea towel. Put in a warm place and leave to rise for at least 30 minutes, until the bread rises above the tin.

Remove the tea towel and place in the oven for 10 minutes, then turn the temperature down to 200C/400F/gas 6 for another 40-50 minutes until golden brown. You can always remove it about 10 minutes early, take it out of the tin and return it to the oven without its tin if you like a very crisp crust. Allow to cool, then serve with lots of butter.

This is a Ballymaloe classic. The dough seems extremely wet when you put it in the tin, but fear not, it turns out very well.

INGREDIENTS

Makes 1 loaf

2 tsp treacle

600ml/1 pint blood-temperature water

25g/1oz fresh yeast or 12g/½ oz dry yeast

Olive oil

420g/15oz strong (stone-ground) wholemeal flour

40g/1 ½ oz strong white flour

2 tsp salt

1 tbsp sunflower seeds

1 tbsp pumpkin seeds

METHOD

Preheat the oven to 230C/450F/gas 8. In a small bowl, combine the treacle with 425ml of the warm water. Crumble in the yeast and gently stir. Put in a warm place (such as near a radiator or the hot oven) to encourage the yeast to start. It should be nice and frothy after 5 minutes.

Grease a 2lb loaf tin with oil. Combine the flour and salt in a large mixing bowl and pour in the yeast and the remaining warm water. Mix well with a wooden spoon – it should be pretty sloppy and too wet to knead. Transfer to the baking tin.

Sprinkle the top of the loaf with the seeds and cover with a damp tea towel. Put in a warm place and leave to rise for at least 30 minutes, until the bread rises above the tin.

Remove the tea towel and place in the oven for 10 minutes, then turn the temperature down to 200C/400F/gas 6 for another 40-50 minutes until golden brown. You can always remove it about 10 minutes early, take it out of the tin and return it to the oven without its tin if you like a very crisp crust. Allow to cool, then serve with lots of butter.

I’ve always thought of Marcella Hazan as more of a savoury person, but the few desserts she does are simple and delicious. I’ve adjusted this slightly by using grappa instead of rum. This is not your average cake, however, it’s almost more like a clafoutis than a sponge. Read more